PINE GROVE, Pa. (AP) — Last weekend, approximately 150 people gathered at the Pine Grove Hose, Hook and Ladder Fire Company in rural Pennsylvania for the annual Taste of the Wild Outdoors dinner organized by a volunteer rescue captain. The event featured a unique menu showcasing 14 different species, including unconventional dishes such as stingray casserole, bear stew, raccoon andouille, and rabbit kielbasa.
Attendees had the opportunity to sample roasted grey squirrel, bobcat lo mein, wild boar ham, and coyote teriyaki on a stick. The mystery meat of the evening turned out to be alligator, adding to the adventurous culinary experience. For those seeking more familiar options, venison and salmon were also available.
Guests traveled from near and far to partake in the feast, with one attendee praising the tenderness of the bobcat meat. Another diner enjoyed the raccoon andouille sausage, paired with cheddar mini pierogies, despite not typically being a fan of rabbit.
According to participants, the bear stew resembled beef in taste, highlighting the diverse flavors offered at the event. The organizer's aim is to introduce anglers, hunters, and trappers to new food options, promote the utilization of harvested animals, and raise funds for youth outdoor activities.
Smoking certain meats, such as fox and coyote, helps mask their natural musky flavor, making them more palatable. All game served at the dinner was legally sourced within the United States, with much of it coming from Pennsylvania.
While selling wild game meat is prohibited in Pennsylvania, the event was structured as a family-friendly fundraiser to comply with regulations. The Schuylkill County Wild Outdoors charity benefited from the evening, which featured a variety of meats not commonly found on restaurant menus.
Donors contributed exotic meats like bobcat, coyote, stingray, and salmon, allowing attendees to savor unique culinary experiences. The event organizer, with a lifelong passion for outdoor activities and diverse cuisine, emphasized the importance of variety in life.
From childhood memories of his grandmother's Shake 'N Bake squirrel to more recent experiences hunting wild boar in South Carolina, the organizer's love for exploring different flavors and ingredients shines through in the eclectic menu offered at the Taste of the Wild Outdoors dinner.
